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Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.
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Sprinkle flour over onions stirring and cooking until all are golden brown.
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Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce. Remove from stove.
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Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.
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Drain water from potatoes and then place on paper towels to take excess water out.
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Butter 9x13 or two 9x9 pans thoroughly.
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Put half the potatoes in the bottom of the pan.
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Spread out half the chopped ham on top of potatoes.
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Pour in half the sauce and try to spread it around a bit.
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Sprinkle half the Monterey Jack cheese on top.
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Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.
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Although not called for, I sprinkle black pepper and parsley on top.
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Cover with foil and bake for 40 minutes in a pre-heated 375F oven.
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Remove foil and bake for another 30 minutes allowing cheese to brown.
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Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.